Vegetarian Cream of Tomato Soup
Rich and velvety smooth vegetarian cream of tomato soup is the definition of comfort food-perfect on its own or paired with melty grilled cheese.
There's nothing more comforting than a warm and soothing bowl of tomato soup, especially when it's rich, creamy, and made with simple ingredients. This vegetarian cream of tomato soup uses tomato purée for an ultra-smooth texture and deep, well-rounded flavor (similar to my super simple tomato sauce, you'll need minimal ingredients to make something truly special).
Plenty of heavy cream makes it into the ultimate cozy meal-especially when paired with a crispy grilled cheese sandwich (maybe with no knead gluten free bread or no knead whole wheat bread!), a batch of gluten-free sweet potato biscuits, or gluten free honey cornbread muffins!
Jump to:
- Why I Love This Vegetarian Cream of Tomato Soup
- Ingredients You'll Need
- Vegetarian Cream of Tomato Soup Variations and Add-Ins
- How to Make Vegetarian Cream of Tomato Soup
- Why Use Tomato Purée?
- Tips for the Best Vegetarian Cream of Tomato Soup
- How to Store and Reheat Vegetarian Cream of Tomato Soup
- More Vegetarian Soup Recipes
- Vegetarian Cream of Tomato Soup
Why I Love This Vegetarian Cream of Tomato Soup
Cream of tomato soup because is pure comfort food in a bowl, perfect for rainy days, sunny days, and any days in between! It's the kind of soup that make you feel like you're wrapped up in a cozy blanket but feels luxe at the same time. I love the way the rich cream balances and smooths out the acidity of the tomatoes, and I hope you love it, too.
- Vegetarian. All you need are basics here, including tomatoes, cream, and garlic. No chicken broth means it's totally vegetarian! (And easily adapted to being vegan.)
- Gluten-free! This tomato soup is naturally gluten-free AND vegetarian! You can even make it vegan-see some tips lower down.
- Simple & quick - Made with just 4 simple ingredients, this soup is ready in less than 30 minutes.
- Great for meal prep - Stays fresh in the fridge for days and freezes beautifully.
Ingredients You'll Need
Here's everything that goes into vegetarian cream of tomato soup. Make sure to scroll to my recipe card at the bottom of this post for the full ingredient amounts and instructions!
- Olive oil - I use extra virgin olive oil in all of my cooking recipes, but you can use whatever you have on hand. Vegetable oil or butter would work too.
- Garlic - You can add more or less garlic to taste, or substitute ½ of a chopped yellow onion.
- Tomato puree - My favorite type of pureed tomatoes is Bionature organic strained tomatoes. My local grocery store also has Italian pureed tomatoes, and I'll switch in those depending on what's on sale. But you can use your preferred type of pureed or strained tomatoes. You can also use a puree that contains basil for a little more flavor.
- Heavy cream - It is perfectly fine to substitute half-and-half or whole milk for the heavy cream depending on how rich you want your soup! You can also use a non-dairy milk or cream.
- Salt and pepper - Fine sea salt or table salt and black pepper balance the soup.
Vegetarian Cream of Tomato Soup Variations and Add-Ins
- Make it vegan - Swap coconut milk or coconut cream for the heavy cream.
- Roasted garlic version - Roast the garlic before adding it for a deeper flavor.
- A kick of heat - Add a few red pepper flakes or a drizzle of hot sauce.
- Herbs - Add fresh basil leaves before you puree the soup, or chop them up and add them to each bowl when serving. Oregano and thyme are also nice additions.
How to Make Vegetarian Cream of Tomato Soup
Follow along with the photos below to get an idea of how to make this lusciously simple soup:
Why Use Tomato Purée?
As mentioned, I prefer to make this soup from already pureed tomatoes. I love an ultra smooth soup without any chunky tomato bits, so I'll always choose a jar of pureed tomatoes over canned tomatoes. The purée also creates a more concentrated, well-rounded tomato flavor and it's quicker-you don't need to budget for the time it would take for canned or fresh tomatoes to break down during the cooking process. For this recipe, you'll want a jar of pureed tomatoes that has just tomatoes (or tomatoes and salt) on the ingredients list.
Tips for the Best Vegetarian Cream of Tomato Soup
- Simmer for the best flavor. Let the soup cook for at least 15-20 minutes. This allows the flavors to meld. If you have extra time, simmer for up to 30 minutes for an even deeper flavor.
- Balance the acidity. Tomatoes are naturally acidic, so adding a teaspoon of sugar, honey, or maple syrup helps mellow the soup.
- Don't boil the cream. When adding the heavy cream, reduce the heat to low and stir it in gently. Boiling can cause it to separate.
- Adjust the thickness. If you prefer a thicker soup, let it simmer uncovered for an additional 5-10 minutes to reduce. For a thinner soup, add a splash of extra milk or cream.
- Make It extra smooth. Tomato purée already makes this soup smooth, but for an ultra-velvety texture, strain it through a fine-mesh sieve before serving.
- Enhance the flavor. Stir in a little balsamic vinegar for a hint of sweet-smoky depth.
- To garnish: Scattering pumpkin seeds or pine nuts atop each bowl adds crunch. Or, swirl in a little sour cream to each bowl when serving and drizzle the surface with olive oil. I also like to add a spoonful of parmesan cheese for a cheesy touch.
How to Store and Reheat Vegetarian Cream of Tomato Soup
- Fridge - Store cooled leftovers in an airtight container in the fridge for up to 5 days. To Reheat - Reheat the soup on the stovetop over low heat, adding a little milk if needed, or microwave it, covered, in 1-minute increments.
- Freezer - To freeze, cool the soup completely, transfer it to a freezer-safe, sealable bag or bags, and store it in the freezer for up to 3 months. Thaw the soup in the fridge before reheating.
More Vegetarian Soup Recipes
What's your favorite way to enjoy vegetarian cream of tomato soup? Let me know in the comments! And if you have any questions, always feel free to reach out in the comments or by email. I hope you love it! ❤️
Vegetarian Cream of Tomato Soup
Ingredients
- 2 tablespoons olive oil
- 4 cloves garlic sliced or minced
- 24 ounces tomatoes pureed or strained
- 1 cup heavy cream plus more if needed
- Salt and pepper to taste
Instructions
- In a heavy bottomed soup pot, warm the 2 tablespoons olive oil over medium heat. Lower the heat and add the 4 cloves garlic, stirring and cooking for a few minutes until golden brown.
- Add the 24 ounces tomatoes and stir to combine. Bring the soup to a simmer, then simmer, covered, for about 15-20 minutes. Remove from heat and using an immersion blender or carefully transfer the soup to a blender, puree the soup until the garlic is fully incorporated and the soup is very smooth.
- Return the soup to the stove, stir in the 1 cup heavy cream, then simmer on low heat until heated through. You can add a little more cream or milk if you prefer. Season with salt and pepper to taste, then serve.
Notes
- Simmer for the Best Flavor - Let the soup cook for at least 15-20 minutes. This allows the flavors to meld. If you have extra time, simmer for up to 30 minutes for an even deeper flavor.
- Balance the Acidity - Tomatoes are naturally acidic, so adding a teaspoon of sugar, honey, or maple syrup helps mellow the soup.
- Don't Boil the Cream - When adding the heavy cream, reduce the heat to low and stir it in gently. Boiling can cause it to separate.
- Adjust the Thickness - If you prefer a thicker soup, let it simmer uncovered for an additional 5-10 minutes to reduce. For a thinner soup, add a splash of extra milk or cream.
- Make It Extra Smooth - Tomato purée already makes this soup smooth, but for an ultra-velvety texture, strain it through a fine-mesh sieve before serving.
- Enhance the Flavor - Stir in a little balsamic vinegar for a hint of sweet-smoky depth.
- Garnish: Scattering pumpkin seeds or pine nuts atop each bowl adds crunch. Or, swirl in a little sour cream to each bowl when serving and drizzle the surface with olive oil. I also like to add a spoonful of parmesan cheese for a cheesy touch.
